Clean Snacking

Our new clean label initiate has inspired us to share some healthy, mouthwatering, effortless snacks with you. Use whole, fresh foods to create delicious snacks and leave the additives behind!

Quick Kabobs

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Kabobs are a quick and playful way to eat a snack, instead of eating fruit out of a bowl or off of a plate. With one of our recipes, we suggested a pretzel stick instead of a toothpick for a creative way to have a meat and cheese snack. It also helps with portion control, when eating small skewers one at a time; you avoid the opportunity of over serving yourself or your children.


Meat & Cheese Kabob

  • 12 servings of small skewers (toothpick size)
  • 1 ½ cup Cubed or Sliced Cheese (Cheddar, Colby jack or Swiss)
  • 1 ½ cup Cubed Meat (turkey or ham)
  • 1 ½ cup Olives (Black)

Layer cheese, meat and olive one at a time on each skewer. Serve on an open plate or platter.

*Tip: Skewer the contents on a pretzel stick instead of a toothpick for easy consumption and extra taste.

Veggie Kabob

  • 12 servings of small skewers (toothpick size)
  • 1 ½ cup Sliced Cucumber Sliced
  • 1 ½ cup Cherry Tomatoes
  • 1 ½ cup Chopped Bell Pepper (Green, Orange, Yellow)

Layer vegetables onto skewer, alternating between each one. Serve on an open plate or platter.

*Tip: Serve with a Low Fat dressing or dip, such as ranch or Italian dressing, enhancing the flavors of the veggies.

Fruit Kabob

  • 12 servings of small skewers (toothpick size)
  • 1 ½ cup Strawberries Chopped
  • 1 ½ cup Pineapple Sliced and Chopped
  • 1 ½ cup Banana Sliced
  • 1 ½ cup Grapes

Layer fruit assortment one by one onto skewer, alternating each one. Serve on an open plate or platter.

*Tip: Use unique fruits, like mango, kiwi or watermelon.

Chip Alternatives

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Store bought potato chips are often very high in fat, salt and calories due to the methods of preparation like fried or kettle cooked chips. They lack nutrients or health benefits compared to homemade vegetable chips, which do contain vitamins and nutrients. Homemade vegetable chips, even homemade potato (or sweet potato) chips, are healthier for you because you have the ability to limit the amounts of fat and salt that go into your chip. When making homemade chips, you also eliminate the unnatural preservatives and chemicals are used during processing and making store bought chips.


Zucchini Oven Baked Chips

  • 2 Servings
  • 1 Large Zucchini
  • 2 tablespoons Olive Oil
  • ½ teaspoon salt (or to taste)

Preheat oven to 225 degrees F and line baking sheet(s) with parchment paper. Slice zucchini with a mandolin or slice thinly with a knife. Add Olive Oil and salt; mix them around so they are coated evenly. Place on baking sheet with no over lap, and bake low and slow for 2+ hours until they are crisp like chips.

Let cool, remove from baking sheet, store or serve.

*Tip: Add a flavor or unique spice to make your chips a little more flavorful.

Brussels Sprout, Spinach or Kale Chips

  • 4 cups Kale, Spinach or Brussels sprouts
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt (Course sea salt)

Preheat oven to 350 degree F and line baking sheets with parchment paper. Cover baking sheet with leaves; brush olive oil onto vegetable leaves, and sprinkle salt over the top. Then bake for 10 minutes, or until the leaf is no longer soft and has a crunchy crisp texture.

Guilt Free Desert

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Ice cream, especially store bought, is usually high in both fat and sugar. Fat and sugar put you at greater risk for weight gain, chronic diseases and overall poor health. Yogurt is a more beneficial choice in regards to nutrition because you can buy it low fat, they are lower in sugar content and sometimes have natural probiotics that promote a healthy gastrointestinal tract. Freezing your favorite yogurt, instead of buying a frozen yogurt form the ice cream aisle would be more beneficial, as the store bought frozen yogurts are processed and intended to taste sweet like ice cream. Freezing your own fruit and making your own fruit syrup is healthier for a banana split because there isn’t the added sugars and preservatives that go into store bought fruit syrup toppings.

Healthy Banana Split

Frozen Yogurt Banana Split

  • 1 serving
  • 1 Whole Banana
  • 1 cup Vanilla Greek/Low Fat yogurt (Frozen)
  • ¼ cup Strawberries Sliced
  •  ¼ cup Blueberries
  • 1/3 cup Granola
  • 2 tablespoons Honey
  • ¼ teaspoon Coco Powder

Split banana in half vertically, and scoop yogurt, placing between banana pieces. Top yogurt with strawberries, blueberries and granola; then finish by drizzling honey and sprinkling coco powder over the fruit topping. Serve.

*Tip: Use fruit syrup or jelly from your local grocery store instead of honey for extra fruit flavor. Also, for a dairy free banana split, use frozen bananas as a base for ice cream, and add vanilla or peanut butter for flavor.


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